Mother’s Day

Hope all you Moms out there had a great day! 

We spent the afternoon at the In-Laws for lunch.  I brought dessert ☺

Lemon Layer Cake

      Golden Pound Cake 365 gram(s) Sliced Lengthwise – this took 1 (285g) cake and another (80g) slice from a second cake
      Cool Whip Sugar Free, 1.5 cups
      Sugar, .75 cup
      Cornstarch, 3 tablespoons
      Water, tap, 2/3c
      Lemon Juice, .25 cup
      Lemon Peel, 1 tsp
      1/4tsp salt
      1tbsp butter or margarine

In a 1.5 quart saucepan add the sugar, cornstarch and salt.  Turn on the heat to medium high and slowly add the water, stirring constantly.  Once all the water has been added, boil an additional minute until the syrup is thick then shut off the heat.  Add in butter and lemon peel, stir until the butter is melted.  Add in the lemon juice.  Pour into a chilled bowl, cover and refrigerate 1-2 hours until set. 

To assemble, lay 2 pieces of wax paper on a platter and center the first piece of cake.  Spoon on 2 tbsp lemon filling and 4 tbsp cool whip.  Continue until you’ve used all the cake slices.  You’ll probably have leftover lemon filling.  Garnish with strawberries.  Pull the wax paper out and chill 1 hour before serving.

 10 Servings 
Amount Per Serving
  Calories 225.2
  Total Fat 7.1 g
      Saturated Fat 2.7 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 15.4 mg
  Sodium 197.8 mg
  Potassium 8.3 mg
  Total Carbohydrate 40.0 g
      Dietary Fiber 0.6 g
      Sugars 25.4 g
  Protein 1.1 g

Seroiusly delish – and worth all that sugar!!!

(Lemon Filling from Betty Crocker cookbook)

I also made a pecan pie for the MIL as it’s her favorite:

This thing has 1/2 day’s worth of fat and calories in 1 slice!  I didn’t have any but I was told it came out good – and this is my first attempt at pecan pie!

The rest of my day continued as normal – dinner, baths, laundry and bedtime stories.

Off to see my Momma today!!  Have a Mah-velous Monday!


Thanks for holding.

Hey folks!

Sorry for the long absence, I’ve been taking care of Moms for the last week and haven’t been able to sit at the computer for an extendended period of time.  She finished her last radiation treatment this past Thursday and I’m happy to report today that she is finally starting to feel a bit better.  Please keep your fingers crossed – thanks!!

I wanted to give a big shout out to Miss Mia and Miss Ella who had a birthday yesterday!!!  The BIG #1

Ahhhh!!! Aren’t they adorable??!!! ♥♥♥♥♥

And another big shout out to my sisters’-in-law, Angela and Lynda whose birthday is today:

I bet you’re wondering how I enjoyed my first taste of Peanut Butter on Easter morning…….

Well, it was a tad anticlimactic:

Best rice cake EVER.  I had about 3 tbsp of PB in the morning and then OD’d on some Blue Diamond Cinnamon Brown Sugar almonds that night ☺

The kids’ Easter morning looked like this:

We went out to brunch with Officer M’s grandparents (his Mom & Dad were in Boston with his sister and the new baby), and my family came over later in the evening for some ham and potato soup and homemade cornbread.  Pretty low-key, which I love.

Well, I gotta get a move on.  Hopefully I can post the rest of the stuff I had planned on later today or tomorrow.  Have a great Tuesday!

Hope your Christmas Rocked!

Mine DID!

I have been fighing with my camera for months now.  This is what I was using:

And this is what Officer Santa brought me:



I usually host Christmas at our house but this year my older sister Jen stepped in!  Yay!  Thanks Jen!

Dinner rocked:

The kids got a RIDONCULOUS amount of stuff…

The “Adults” had a good time too…

Today is all about finding room for the mountains of toys and cleaning.  I will also be playing with my new toy, so expect lots of totally random picutres and artsy-fartsy shots in the next couple of weeks!

I’ve been a busy little elf…


I love Christmas for the mere fact that I can make goodies!  I don’t make these things usually because  I don’t like to keep a lot of treats in the house.

Vanilla Extract

Cinnamon Honey Butter

Chocolate Covered Pretzels

Cherry Almond Bark


Krispy Treat Bags

Chambord Liqueur Italian Cookies

Yeah. We’re THOSE people.

So I decorated the day before Thanksgiving.  Sue me.

Peyton had been asking since last week to put up the tree.  Who am I to squash her Christmas spirit? 😉

Speaking of SQUASH (like the seguay?)…….

While decorating for Christmas, I was pondering what to do with all of our lovely gourds from Thankshallowgiving.  I had 2 sugar pumpkins in the bunch so I did some recipe searches and decided to make Pumpkin Casserole!   The rest went with my dad out to the shooting range.  I think he had fun.  Who doesn’t love an exploding pumpkin?

Back to the casserole.  So I had 2 sugar pumpkins, BUT….Peyton had decorated one for Halloween and refused to let me cook it.  After a while of coaxing, it did seem morbid, I mean- he had a face ☺! – so I let her keep it.  To fill in for that pumpkin I decided to use an acorn squash.  PERFECT!! 

So without further ado – Pumpkin/Squash Casserole

(original recipe adapted [and then hacked to pieces] from 

1 Sugar Pumpkin

1 Acorn Squash

Butter cooking spray


Pre-heat your oven to 350 degrees.  Cut the gourds in half and scrape out the seeds.  Place on a baking sheet, spray with sooking spray and sprinkle cinnamon.  They’ll need at least an hour to get nice and soft.  Once they’re done, let them cool completely and then peel the skins away:

Use an immersion blender to puree it. 

You’ll need 2 cups of this for the recipe.  I have enough left over for protien bars!!

Ok, next you’ll need:

4 egg whites

1/2c Evaporated Milk – Skim

1 c Wheat Bran (Bob’s Red Mill)

1/2c Sweetener (Splenda)

2tbsp Buttery Spread – melted (Smart Balance Light)

1/2tsp Baking Powder

1/8 tsp Baking Soda

1tsp Cinnamon

Mix everthing into the puree and pour it into a prepared casserole dish. 

 Bake this bad boy for 1 hour at 350. 

Slice into 6 servings:


Now if you want something more savory you could reduce the sugar and add in curry powder.  Or you could add more sugar and pumpkin pie spice for a sweet dessert dish. 

Stats~ 6 servings:

112 cals  /  2 fat  /  22 carb  /  9 protein

And now for a quick survey:  Real tree or fake?

Happy Thanksgiving!

I’m soooo ready for some (not pink) turkey!

Things I am thankful for:

My Family.  ♥

My Friends.☺

The roof over my head. 

The food in my fridge.

The clothes on my back.

The sense of well-being these things have afforded me.

Have a wonderful Thanksgiving!

It’s the Halloweekend!!

I love Halloween.  Especially now that my kids are both old enough to trick-or-treat!  Peyton is going to be Tinkerbell, and Reese will be a race-car driver:

So today’s agenda includes more raking 😦 (you wouldn’t even know I spent 3 hours on the back yard on Tuesday), making a large pan of Turkey Bake and hitting the office for open house supplies for this Sunday.  I’m thinking of doing the open house in a costume.  Whaddya think?  Unprofessional?

Tomorrow is my nephew Mason’s birthday party.  His birthday is actually the 31st so his last 2 parties were Halloween themed.  This year though it’s all about fishing!  My older sister Jen is making a fish cake.  She made one for my Dad’s 50th:

Everything about it was edible.  She even colored the cake pink to make it more realistic: 

I think it’s her most requested cake. 

I gotta get started on the yard now, have a great Friday! 

__/\__   <– Witch hat.